HACCP-Certification | Bureau Veritas

There is probably no other industry in which hygiene standards play such an elementary role as in the food industry. Whether your company produces, processes or transports food - the avoidance of health risks always has top priority in daily business.

The concept of hazard analysis and critical control points (HACCP) is based on the EU regulation for food safety and has been a mandatory standard for all food imported into the European Union or traded internally since 2006. The standard aims to systematically identify all factors that are potentially hazardous to the health of consumers and to minimise the associated risks.

YOUR WAY TO THE HACCP-CERTIFICATE - THIS IS HOW WE ACCOMPANY YOU

The HACCP certification process is divided into seven basic principles:

1. Performing a hazard analysis
2. Identification of critical control points for food safety
3. Definition of intervention limits at the respective critical control points
4. Establishment of appropriate monitoring procedures at the critical control points
5. Setting up corrective actions in case of deviations
6. Establishment of evaluation measures to check the efficiency of the established HACCP system
7. Setting up a documentation of the measures

With many years of expertise in the field of Food Safety, Bureau Veritas Certification provides comprehensive support in the implementation and continuous realisation of all HACCP-specific requirements and food-certification.

FREQUENTLY ASKED QUESTIONS

WHICH COMPANIES REQUIRE HACCP CERTIFICATION?

HACCP is aimed at all companies involved in the food production and supply chain. These include food and feed producers, packaging manufacturers, catering companies, logistics companies and service providers.

WHAT EXACTLY IS TESTED?

In the course of an annual audit, your company's hygiene management, prevention programmes with basic hygiene measures and general process control are examined. If all requirements are met, your certificate is valid for three years.